Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, beat together the butter and sugar until creamy.
- Add eggs one at a time, mixing well after each.
- Stir in milk and vanilla extract.
- Gradually add flour, cocoa powder, and shredded coconut, mixing until just combined.
- Fill each cupcake liner about two-thirds full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool and frost with your favorite coconut frosting.
Notes
- For extra flavor, toast the shredded coconut before adding it to the batter.
- These cupcakes can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg